Norwegian fish cakes recipe for four
Recipe shopping list — copy the items into Valedo.
This Norwegian fish cake dinner serves four. Use firm white fish for tender patties and pair them with a simple dill remoulade.
Ingredients
Cod fillets
1 1/2 lb
Whole milk
3/4 cup
Potato starch
1/3 cup
Egg
1
Yellow onion
1 small
Fresh nutmeg
1/4 tsp
Unsalted butter
3 tbsp
Neutral cooking oil
2 tbsp
Mayonnaise
3/4 cup
Dill pickles
4
Fresh dill
1/4 cup
Lemon
1
Baby potatoes
2 lb
English cucumber
1
White wine vinegar
2 tbsp
How to make it
- Pulse cod, milk, potato starch, egg, onion, nutmeg, salt, and pepper into a smooth chilled mixture. 2. Chill the fish mixture for 20 minutes. 3. Mix mayonnaise with chopped pickles, dill, and lemon juice for remoulade. 4. Boil potatoes until tender and make a quick cucumber salad with vinegar, salt, and pepper. 5. Shape fish mixture into patties and fry in butter and oil until golden and cooked through. 6. Serve fish cakes with remoulade, potatoes, and cucumber salad.
Who this list is for
This recipe list is designed for anyone preparing a Norwegian fish cake (fiskekaker) dinner for four. It’s best for cooks who want to try a classic Scandinavian meal with homemade fish patties and a dill remoulade, using firm white fish and simple sides.
How to use this list
Begin by reviewing your kitchen for cod fillets, whole milk, potato starch, and eggs. Check your produce drawer for a small yellow onion, fresh dill, a lemon, baby potatoes, and an English cucumber. Use the list to shop for what’s missing. Make the fish cakes by blending cod, milk, potato starch, egg, onion, nutmeg, and salt. Pan-fry the patties in a mix of unsalted butter and neutral oil. For the remoulade, combine mayonnaise, chopped dill pickles, fresh dill, and lemon juice. Boil the baby potatoes and make a quick cucumber salad with vinegar.
Common mistakes OR What to skip
Don’t use flaky or oily fish; stick to firm white fish like cod for the right texture. Avoid using all oil or all butter for frying—the blend helps browning and flavor. Don’t skip the fresh dill in the remoulade; dried dill won’t give the same result. If you’re short on time, don’t try to shortcut the fish cake mixture—proper blending matters.
What is on this list
You’ll need cod fillets, whole milk, potato starch, an egg, a small yellow onion, fresh nutmeg, unsalted butter, neutral oil, mayonnaise, dill pickles, fresh dill, lemon, baby potatoes, English cucumber, and white wine vinegar. Cross off what you already have. Each item is essential for either the fish cakes, remoulade, or sides.
Before you go
Before shopping, confirm you have enough potato starch and mayonnaise. Check your dill and lemon for freshness. If your cod is frozen, plan time to thaw it. Review the list, cross off pantry staples, and make sure you have a skillet large enough for frying the patties.
FAQ
Who is "Norwegian fish cakes recipe for four" for?
This recipe list is designed for anyone preparing a Norwegian fish cake (fiskekaker) dinner for four. It’s best for cooks who want to try a classic Scandinavian meal with homemade fish patties and a dill remoulade, using firm white fish and simple sides.
How should I use "Norwegian fish cakes recipe for four"?
Begin by reviewing your kitchen for cod fillets, whole milk, potato starch, and eggs. Check your produce drawer for a small yellow onion, fresh dill, a lemon, baby potatoes, and an English cucumber. Use the list to shop for what’s missing. Make the fish cakes by blending cod, milk, potato starch, egg, onion, nutmeg, and salt. Pan-fry the patties in a mix of…
What should I skip or avoid with "Norwegian fish cakes recipe for four"?
Don’t use flaky or oily fish; stick to firm white fish like cod for the right texture. Avoid using all oil or all butter for frying—the blend helps browning and flavor. Don’t skip the fresh dill in the remoulade; dried dill won’t give the same result. If you’re short on time, don’t try to shortcut the fish cake mixture—proper blending matters.
What is on the "Norwegian fish cakes recipe for four" list?
You’ll need cod fillets, whole milk, potato starch, an egg, a small yellow onion, fresh nutmeg, unsalted butter, neutral oil, mayonnaise, dill pickles, fresh dill, lemon, baby potatoes, English cucumber, and white wine vinegar. Cross off what you already have. Each item is essential for either the fish cakes, remoulade, or sides.
What should I do before I go?
Before shopping, confirm you have enough potato starch and mayonnaise. Check your dill and lemon for freshness. If your cod is frozen, plan time to thaw it. Review the list, cross off pantry staples, and make sure you have a skillet large enough for frying the patties.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.